Sherry is a fortified wine coming from Andalucia in Spain. It is a wine made mainly with Palomino Fino grapes grown on the chalky soils (albarizas) around the town of Jerez de la Frontera. Therefore, little quantities of Moscatel and Pedro Ximénez grapes can be added to the blend in order to provide a little more sweetness and softness. The area where the production of Sherry is allowed is called "The Golden Triangle" and counts the cities of Jerez de la Frontera, Sanlùcar de Barrameda and El Puerto de Santa Maria. The name Sherry originated after the name of the townJerez de la Frontera. In the 16th century Jerez was called Xeris. This last name comes from the Arabic "scherisch". The english merchants could not pronounce easily this word and simply started to call the city Sherry. The english merchants made this wine famous (as they did with Port) and nowdays the name is still the same. The process of making Sherry starts with the vinification of the Palomino grapes. Then the wine is fortified and put into barrels. The barrels are not completely filled and after few weeks, because of the reaction with the oxigen, a layer of "flor" or white yeast, forms on the wine. The composition of this layer of yeast is responsible for the particular character of the final product. Usually the flor gives to the Sherry its typical almondy taste. Sherry undergoes an aging process using the "solera" system. It is a system where are present different rows of barrels. The row which is directly on the floor is made with barrels called "soleras" (suelo=floor). These barrels contain the oldest wines. Regularly the winemaker takes away some wine from the Soleras and replaces it with some wine coming from the "criaderas" (upper row). The barrels on the second row are then topped with some younger wine coming from the row above. The top row has always young wine. The goal of this system is to gradually blend together the older wines with the younger ones. Sometimes is possible that in a good Sherry are present small quantities of wine which is over 100 years old. There are several types of Sherry:

FINO

Wines with an excellent flor become "Fino". The alcohol content ranges between 15° and 17° degrees and in Andalucia the wine is enjoyed throughout the meal. It needs to age at least three years.

AMMONTILLADO

A Sherry Ammontillado originates from an aged Fino with the Solera system. After a while the yeast dies and the wine starts to oxidize. Because of that the color becomes darker and the Bouquet evolves. The alcohol content is usually between 16° and 18° degrees.

OLOROSO

A Sherry Oloroso is a wine without a yeast layer wich has been fortified again up to 20° alcohol content causing the death of all remaining yeasts. The oxidation is pretty heavy and the wine turns into a dark-amber color. The Bouquet is often very nutty and the wine may have a light sweetness.

MANZANILLA

It is a pale, dry Sherry which comes only from the town of Sanlùcar de Barrameda. Because of the particular climatic conditions of this area, the yeast layer is very healthy and the wine develops a unique character.

PALO CORTADO

It is a Sherry which develops without a yeast layer and oxidizes like an Oloroso. It stands between Oloroso and Ammontillado.

CREAM

It is an Oloroso with the addition of sweet wine made with Pedro Ximénez grapes.